JPH10263064A - Deodorant - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a deodorant that can be taken in, capable of removing halitosis emanating after eating many kinds of dishes with strong odors and of reducing halitosis caused by smoking and chronic bad odors emanating from the digestive organs. SOLUTION: In an essential oil extracted from a first group consisting of dill seed and parsley seed, a second group consisting of fennel seid, anise seed, and star anise fruit, a third group consisting of cumin seed, blue perilla seed, and cinnamon bark, a fourth group consisting of basil leaf and nutmeg seed, and a fifth group consisting of rosemary leaf, cardamom seed, juniper bacca, peppermint leaf, coriander seed, and caraway seed, one kind or more of essential oils from each group are combined as effective components.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a deodorant, more particularly to a deodorant in which essential oils of plants selected from five groups are combined as an active ingredient.
The present invention relates to a deodorant which is used for seafood, meat dishes or after drinking or smoking to prevent bad breath.

[0002]

2. Description of the Related Art In recent years, with the growing trend toward cleanliness and the westernization of eating habits, interest in body odor and bad breath has increased, and various mouthwashes for preventing or eliminating bad breath have been proposed.
However, it often contains ingredients that are not suitable for drinking,
As a result, it cannot be expected to be effective for malodors generated from the body such as the gastrointestinal tract.

On the other hand, ingestible deodorants containing an extract extracted from a food material as an active ingredient have already been proposed.
For example, green tea extract (JP-A-60-185558), red peat, cacao, coffee, parsley extract (JP-A-6
0-2076664) Persimmon extract (JP-A-61-875)
No. 62) butterbur extract (Japanese Patent Application Laid-Open No. 61-206448) and sea laver (Japanese Patent Application Laid-Open No. 60-2076664) are said to be effective. However, these cannot sufficiently cope with bad breath generated after various types of cooking, drinking, smoking and the like.

[0004]

SUMMARY OF THE INVENTION The invention according to claim 1 of the present invention not only prevents deodorization of various types of dishes having unique odors, but also prevents unpleasant odor after eating,
It acts on the body after ingestion to suppress abnormal gastrointestinal fermentation, relieve constipation,
It is an object of the present invention to provide an orally ingestible deodorant which can prevent bad odors discharged from the body by promoting excretion of endotoxins in the body. The invention described in claim 2 is to provide a more delicious deodorant.

[0005]

SUMMARY OF THE INVENTION The above-mentioned object is to prove the pharmacological action of a food material, especially from many years of experience,
It is achieved by carefully selecting spices with low toxicity and pleasant aroma, classifying them into five groups based on the characteristics of their essential oil components, and combining one or more essential oils from each group in an appropriate ratio.

[0006] Specifically, the first group is essential oils extracted from dill seeds and parsley seeds. A feature of this group is that it contains a large amount of a component having a phenylaryl group. For example, dale seeds contain dilapiol, parsley seeds contain apiol, and both contain myristicin.

The second group comprises fennel seeds, anise seeds,
Essential oil extracted from star anise fruit. A feature of this group is that it is high in anethole.

[0008] The third group is essential oils extracted from cumin seeds, Aoshima seeds and cinnamon bark. The feature of this group is that it contains a large amount of components having a phenylaldehyde group. For example, cumin seeds contain cumin aldehyde, Aozo seeds contain perlaldehyde, and cinnamon bark contains cinnamaldehyde.

The fourth group is essential oils extracted from basil leaves and nutmeg seeds. A feature of this group is that it contains a large amount of both a component having a phenylaryl group and a terpene alcohol. For example, basil leaves contain methylchavicol and linanol, and nutmeg seeds contain safrole and terpineol.

The fifth group is essential oils extracted from rosemary leaves, cardamom seeds, juniper berries, peppermint leaves, coriander seeds, and caraway seeds. This group is characterized by a high content of terpene alcohols and terpenes or terpene cyclic ketones or oxides. For example, cineole and borneol on rosemary leaves, cineole on cardamom seeds,
Turpineol, juniper berries borneol,
Campfen, peppermint leaves contain menthol and menthol, coriander seeds contain linalool and cineole, and caraway seeds contain carvone and limonene.

The essential oil is obtained from leaves or ground seeds.
It can be extracted by steam distillation or by an organic solvent or liquefied gas. Non-polar butane, hexane, heptane, octane and the like can be used as the organic solvent. In addition, as a polar solvent, ethyl alcohol, ethyl acetate, acetone, ethyl ether and the like are also possible,
These are not suitable for the present invention because they have been found to impair the taste and the like of essential oils because they extract more pungency and bitterness of plants and phenolic compounds which are stimulating components.

It has been found that the extracted essential oils of each group show different characteristics with respect to various unpleasant odors, and that at least one type of essential oil from each group is blended in order to cope with various odors. Deodorizing effect is obtained. The blending ratio must be determined in consideration of the balance of taste, stimulus sensation, fragrance intensity, etc., but the material that can be used in the present invention is also characterized by being rich in variety in all sensory elements. Can be mixed according to preference. The mixing ratio of the essential oil in each group may be in the range of 2 to 40%.
More specifically, the essential oils of the first group are 10-40%, the essential oils of the second group are 2-20%, the essential oils of the third group are 10-40%, the essential oils of the fourth group are 2-20%, the fifth The essential oil of the group is 10-40%
Is preferable. When using a fragrance with a high intensity or a strong stimulus, the amount may be adjusted in consideration of the balance.

[0013] In addition, if the essential oils of each group remain mixed, the irritation is strong when directly ingested, so that vegetable oils such as rapeseed oil,
It is preferable to dilute it in sunflower oil, safflower oil or the like so that the concentration becomes 5 to 30%. 1 for butter and margarine
~ 5% can be mixed and used with food.
It is also possible to add a milk additive as a food additive, add it to water at the time of use, and drink it. The product of the present invention diluted in vegetable oil may be contained in a gelatin capsule, swallowed as it is, and dissolved in the stomach. The amount used at one time is preferably 10 to 30 mg in terms of the amount of essential oil.

[0014]

Since the essential oils of the first group have a functional double bond, they can be chemically deodorized by an addition reaction to both mercaptans and amines, which are typical malodorous components. However, while the odor of the actual natural product is not simple with the combination of dozens of compounds, this group was particularly effective on garlic in tests against garlic fish, liver and tobacco odors. Dill oil can prevent bad odor by suppressing abnormal fermentation of the stomach, and parsley oil can reduce constipation by relaxing the stomach and alleviate stool odor.

Since the essential oils of the second group also have a functional double bond, they can be deodorized by the same reaction as in the first group. Another reaction is also carried out because it contains aldehydes and oxide compounds. In the above deodorant test, this group was particularly effective for fish odor. All have a relaxing effect on the body and can reduce fecal odor. Also, fennel oil has a detoxifying effect,
The odor after drinking can be reduced.

The third group of essential oils has aldehyde groups,
Peroxy radical products can react with mercaptans and amines to deodorize. In the above deodorant test, this group was particularly effective for meat odor. For the body, generation of bad odors can be suppressed by accelerating the gastrointestinal stagnation of foods by the digestion promoting action.

The essential oils of the fourth group can achieve deodorization by addition reaction to malodorous components by aryl groups of functional double bonds and masking effect by terpene alcohol. In the above deodorant test, this group was particularly effective for tobacco odor. For the body, the function of the gastrointestinal tract is promoted, and the odor in the body can be reduced by the action of discharging gas in the intestine.

The fifth group of essential oils can achieve a deodorizing effect by inclusion of terpene, terpene alcohol, and oxide compound on malodorous components and a masking effect.
In the above deodorizing test, those in this group were effective on average. All have a stomachic effect, a digestive promoting effect, and a gas discharging effect on the body, and can alleviate the bad smell in the body.

[0019]

[Example] Parsley seeds, dale seeds, cinnamon seeds, aoshiso seeds, cardamom seeds, anise seeds, star anise fruits, cumin seeds, caraway seeds, and coriander seeds were pulverized to obtain essential oils using n-hexane. . Essential oils of cinnamon bark, basil leaves, rosemary leaves, peppermint leaves and juniper berries were obtained by steam distillation. Next, each essential oil was classified into five, and an invention product was obtained in consideration of the overall balance of taste, aromaticity, irritation, coolness, and the like.

[0020]

[0021]

A sensory evaluation test for the effect of removing bad breath was carried out on Examples 1 to 6 by eight panelists and two specialized inspectors. The test method is as follows. 1)
As a test for mercaptan odor, a mercaptan solution was prepared by dissolving 10 mg of ethyl mercaptan in 1000 ml of purified water, and 20 ml of the solution was put into the mouth for 1 minute. First name is 1-6
The control product was taken one item per day, and the breath after 10 minutes was examined by an inspector.

2) For garlic odor, the present product or the control product was taken 5 minutes after eating 4 pieces of gyoza (each containing 0.5 g of garlic), and then a similar test was performed 10 minutes later. . 3) For fish smell, grilled fish (one saury) was eaten and the same investigation was performed. 4) For the smell of tobacco, three mild sevens were smoked to the root for 5 minutes, and the same test was conducted. The dose of each of Examples 1 to 6 and Controls 1 to 6 was 100 m.
g, which was contained in a gelatin capsule and licked in the mouth to dissolve.

The evaluation of the deodorant effect was 5 as shown in Table 3.
It was evaluated on a scale. The results were represented by the average score of four people. Table 4 shows the results of the deodorizing test for each odor. As is evident from Table 4, all of the products of the present invention obtained an excellent effect of removing bad breath.

[0025]

The deodorant of the present invention is a combination of essential oils extracted from plants used as foods, especially spices, and can be taken orally. And deodorant in the gastrointestinal tract.
In addition, it is absorbed into the body and has a stomachic effect, a laxative effect, a carminative effect,
It also alleviates chronic malodors generated from the body due to strong liver action and the like. In addition, since the unique flavor of the component itself can be utilized, other additives are not required even when blended in gums, candies, drinks, sweets and the like. Further, while maintaining a wide deodorizing effect, many variations such as flavor and refreshing feeling can be selected from each group depending on needs.

Claims (2)

[Claims] 1. A first group comprising dill seeds, parsley seeds, and a second group comprising fennel seeds, anise seeds and star anise fruits, and a third group comprising cumin seeds, aossio seeds, cinnamon bark and a fourth group. As a group, basil leaves, nutmeg seeds, and as a fifth group, rosemary leaves, cardamom seeds, juniper berries, peppermint leaves, coriander seeds, at least one or more essential oils from each group in essential oils extracted from caraway seeds A deodorant characterized by being combined as an active ingredient. 2. The deodorant according to claim 1, wherein the essential oil is extracted with steam or a non-polar solvent.